Muhammara Dip
Muhammara (roasted red pepper and walnut dip) makes the perfect addition to the mezze table next to other favorites like baba ganoush or hummus. Serve it with warm pita bread or pita chips. For a shortcut, feel free to use roasted red peppers from a jar if you don't have time to roast your own peppers.
Ingredients
- 2 Large Red Peppers
- 1 Cup Walnuts
- 2 Tbsp Pomegranate Molasses
- 2 Cloves of Garlic
- 1 Tsp Cumin
- 1 Tbsp Olive Oil
- Salt and Pepper to taste
- Fresh Parsley to garnish
Instructions
- Roast the Peppers: Preheat your oven to 230°C. Place the red peppers on a baking sheet and roast for about 20 minutes, or until the skins are charred. Let them cool, then peel and remove the seeds.
- Blend: In a food processor, combine the roasted peppers, walnuts, pomegranate molasses, garlic, cumin, and olive oil. Blend until smooth. Adjust seasoning with salt and pepper to taste.
- Serve: Transfer the Muhammara to a serving bowl, garnish with fresh parsley, and enjoy with whole-grain pita or fresh veggies! The dip’s creamy texture and rich, smoky flavour will have everyone coming back for more.
Notes
- Storage: You can refrigerate Muhammara in a tight-lid container for 4 days and up to one week. A thin layer of extra virgin olive oil to cover the top of the dip will help preserve it.